While I absolutely LOVE to bake, I don’t usually create my own recipes for baked goods. Baking is very sciencey where cooking is more like art, and I have an artist’s brain that does not do well with scientific things. When cooking I can throw things together, taste, tweak and then set my dish free into the world. With baking, measurements need to be precise, and if the finished product doesn’t taste good, not much can be done with it except maybe feed it to the squirrels. So I was quite pleased with myself when I put together this muffin recipe and found that the baked muffins were very tasty! (I will admit that I started with an omnivorous recipe for gluten-filled pumpkin bread, but I made so many changes that it barely resembles the original thing.) After making these muffins, my kitchen did vaguely resemble a science lab that had recently experienced a horrible accident, but the muffins were worth the mess!
Pumpkin Banana Muffins
Pumpkin Banana Muffins are the ultimate autumn treat! Made with pumpkin puree, cinnamon, and pecans, they're full of the best flavors of the season.
- ¼ cup natural creamy peanut butter
- ¼ cup apple sauce
- ½ cup maple syrup
- 1 cup pumpkin puree
- 1 cup mashed banana (about 2 large or 3-4 small)
- 2 tablespoons plain, unsweetened almond milk (or your favorite non-dairy milk)
- 1 teaspoon vanilla extract
- 1 cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ¾ teaspoon xantham gum
- 3 teaspoons flax meal
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup chopped pecans
Preheat your oven to 350° degrees. Line two muffin tins with paper muffin liners (you’ll need 18 liners total) or spray them lightly with oil.
In a medium bowl, combine the peanut butter, apple sauce, maple syrup, pumpkin, banana, almond milk, and vanilla.
In a large bowl mix together the brown rice flour, tapioca starch, potato starch, xantham gum, flax meal, cinnamon, baking powder, baking soda, and sea salt.
Add the wet mixture to the dry mixture. Combine until just mixed — do not over mix. Gently fold in the pecans.
Scoop the mixture into the muffin tins so that they are about ¾ full.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.